-
1
Place flour and salt into the bowl of your KitchenAid(R) 13-Cup Food Processor. Pulse a few times until the flour mixture is mixed. Add chilled shortening and butter to the Food Processor and pulse for about 30 to 60 seconds, until shortening and butter particles are the size of small peas.
-
2
While pulsing, stream in water 1 tablespoon at a time. Pulse until ingredients are moistened and dough begins to form and pull away from the sides of the Food Processor. You may not use all of the water. Remove dough from Food Processor and divide in half. Mold each half into a circle and flatten. Wrap in plastic wrap and chill in the refrigerator for at least 15 minutes.
-
3
Preheat oven to 400 degrees F. Set aside two non-stick baking sheets aside.
-
4
We're going to work with one pie pastry half at a time. Remove from the refrigerator. Take two pieces of parchment paper and place pie crust in between the two pieces. Using a rolling pin, roll to about a 1/8 inch thickness. Using a well-floured 4 1/2 to 5 inch cutter (or you can use a plastic lid or the opening of a plastic container), cut round circles. Place cut out pie crusts on the lined baking sheets. Roll the excess pie dough into a ball and flatten and wrap in plastic wrap and place back into the refrigerator and move onto the other half of the pie pastry. Repeat until all pie crusts have been cut.
-
5
Prepare pie crust and chill while prepping the filling.
-
6
Cut the jalapeno in half and then in quarters, and then slice thinly.
-
7
Heat olive oil on low for 2 minutes in a stainless steel skillet. Add beef and salt and pepper. Increase the heat to medium low or medium. Cook until meat is browned, breaking up the meat with a flat wooden spatula while it's cooking, about 5 to 8 minutes. Tilt the pan and remove most of the fat, leaving about 1 to 2 teaspoons.
-
8
Add taco seasoning, salsa, onion, red pepper and jalapenos and cook for another 5 minutes. Season with salt and pepper to taste. Remove from heat and pour into a bowl. Set aside to cool while rolling out the pie crust.
-
9
Add 2 tablespoons taco filling to each pie crust round. Brush beaten egg along one side of the circle. Fold in half and pinch closed with your fingers. Using the tines of a fork, crimp the edges. Repeat and fill pies until there's no pie crust left. Brush the pies with the beaten egg. Bake hand pies for 22 to 25 minutes at 400 degrees F or until golden brown. See other notes in Pie Crust (above). Serve the beef taco hand pies with sour cream and salsa.
-
10
Cut up chicken and add to a medium bowl. Add oregano, salt and pepper and mix.
-
11
Heat olive oil in a stainless steel skillet on medium for 2 minutes. Add chicken and cook until liquid has evaporated at medium low to medium heat, about 15 to 16 minutes, stirring occasionally. Add garlic cloves and cook for 2 minutes. Turn off heat and remove pan from heat, add olives and mix thoroughly. Remove from heat and place into a bowl, set aside to cool.
-
12
Add 1/2 to 1 teaspoon feta cheese to the pie crust. Add 2 tablespoons chicken filling to each pie crust round and then top with another 1/2 teaspoon feta cheese. Brush beaten egg along one side of the circle. Fold in half and pinch closed with your fingers. Using the tines of a fork, crimp the edges. Repeat and fill pies until there's no pie crust left. Brush the pies with the beaten egg. Bake hand pies for 22 to 25 minutes at 400 degrees F or until golden brown. See other notes in Pie Crust (above).
-
13
Optional: Serve with greek yogurt as a dipping sauce.
-
14
Add 1 tablespoon butter to a stainless steel skillet and turn heat to medium. Melt butter and then add mushrooms. Cook mushrooms until liquid is released and the mushrooms start browning, about 6 to 8 minutes.
-
15
Add 2 tablespoons butter, diced onion, carrots, leeks to the skillet along with salt and pepper. Cook until vegetables are cooked down, about 6 to 7 minutes. Add garlic and cook for 1 minute. Sprinkle flour on top the vegetables and cook for 2 minutes, stirring the entire time with a rubber spatula. Add vegetable broth and mushrooms, while cooking, continue to mix, about 2 minutes. Add parsley and stir. Remove from heat and place into a bowl, set aside to cool.
-
16
Add 2 tablespoons vegetable filling to each pie crust round. Brush beaten egg along one side of the circle. Fold in half and pinch closed with your fingers. Using the tines of a fork, crimp the edges. Repeat and fill pies until there's no pie crust left. Brush the pies with the beaten egg. Bake hand pies for 22 to 25 minutes at 400 degrees F or until golden brown. See other notes in Pie Crust (above).
-
17
*Notes about freezing: if you have leftover pies, you can freeze them after you have fully baked them! To freeze the pies: place pies on a baking sheet in one layer and place in the freezer for at least 30 minutes. After they are frozen, place them in a zippered plastic bag and label them with the date, oven temperature and time. To reheat them, heat your oven to 350 degrees F, remove them from the plastic bag (no need to defrost) and bake the spring vegetable pot hand pies for 10 minutes; the other pies bake for 12 to 15 minutes, until heated through.
